Nutrition per serving may change if servings are adjusted.
1¼ to 1½ cups bread flour or all-purpose flour
¾ cup whole-wheat flour
¼ cup yellow cornmeal
¼ cup flax seed meal
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 cup warm water (105°F to 115°F)
In a large bowl, combine 1 cup of the bread flour, whole-wheat flour, cornmeal, flax seed meal, yeast and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining ¼ to ½ cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2½ to 3 hours).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.